Monthly Archives: February 2019

Taking The Beaten Path

One of the questions that has come up often in my newish role as a franchise consultant has been why one should look to invest in a franchise to begin with rather than starting a business from scratch. After all, there are generally fairly substantial franchise fees associated with a franchise along with the other expenses one might expect when starting a business plus you usually have on-going royalties. You’ll still have to pay to incorporate, you still often need insurance, licenses, equipment, space, and people. Why incur the extra fees on top of the ordinary expenses? It’s a good question and I have what I think are some good answers. If you’re thinking of starting a business or maybe changing the nature of the business you’re running, here are my thoughts.

First, the biggest advantage of buying into a franchise is that it’s a business in a box. It’s a proven business model, one that comes with built-in support. Almost every franchise I work with has some form of training and on-going mentoring. I think about that in terms of the businesses that have hired me to consult in the past. Much of what I did would have been covered by that sort of support, negating the need for an outside consultant. The franchise will have research and the business results of all the other franchisees. That’s invaluable and beats the heck out of going it alone.

Another consequence of that is you’ll probably experience much faster growth. You won’t be spending time formulating a business plan. Instead, you’ll be getting trained and executing one that has been time-tested. Something as simple as logo design, which can take time and several iterations, is not really a concern. You’ll generally be presented with operations manuals and marketing materials. Your time to market is greatly decreased.

One thing that is much easier is financing your business. Franchises are less risky in lenders’ minds since they’re known brands and proven businesses. While banks aren’t the best source for franchise ending, there are many lenders who specialize in that (I work with 6 of them) and SBA loans are easier to come by as well. Finally, your potential customers will already know who you are. Most franchises have good brand recognition, and even those that don’t have a current local presence can often benefit from being seen as part of a bigger entity.

The Bureau of Labor Statistics says that roughly 1 in 5 of all businesses in the U.S. close after the first two years of operation and a little over a third shut their doors after four years. You can beat those odds by taking the beaten path and investing the franchise fee to gain the above benefits. In my mind, and why I added this to my consulting portfolio, that investment yields as good or better returns than blazing your own new trail. What do you think?

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Stew

It’s nearly 80 degrees here on this Foodie Friday and one might think that winter is gone. Not so fast – it will be in the mid-40’s tomorrow so we’re not yet past stew weather. Stews are a winter staple and since there are endless variations of them, one can’t really get bored with making them.

Some folks think of stews as a thick soup but I think that vastly underrates the dish. I wouldn’t serve soup over noodles or mashed potatoes, would you? As it turns out, they teach us a bit about managing too.

One thing that’s great about stews is that the longer they sit, the better they get as long as you don’t raise the temperature too far. You need to choose your protein – generally meat – wisely. You want the inexpensive cuts that really aren’t good for much else since they contain a lot of connective tissue. They require lengthy cooking (pressure cooking excepted) so that tissue can break down and the meat can transform into tender loveliness.

The meat needs to be seared properly. That means you can’t overload your pan or the meat with steam and not brown. You don’t want to put too much flour on the meat or into the stew to help thicken it or you end up with a gloppy mess. Let the collagen from the meat do its job. If you need more thickening, use gelatin (look it up!) which does the job without changing the flavor or adding lumps.

So why is this appropriate for our business blog? Your team is your stew. You need to find the right ingredients, which are often the overlooked cuts. The best stew meat comes from the muscles that do a lot of work but need help in transforming into dinner greatness. Dig deeper for people, especially the ones who’ve been working hard but maybe not getting the recognition they deserve. You need a sturdy pot that can hold the heat. That, dear readers, is often you, the leader of the team. Great stews have lots of individual components, each of which needs to be added at the right time or it will get mushy. This speaks to the need to pay attention to the individuals on your team to bring out the best in each of them. Pull things together, apply some gentle heat, and give it time. Your team is a magnificent stew!

Here is a list of stews. It is quite varied, but the dishes have a lot in common while still being quite distinctive. Your stew – your team – will be too. Go out and pull it together.

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Filed under Consulting, Thinking Aloud

Five Feet From Where?

If you’ve been reading the screed on a regular basis of late, you know that my recent experience of purchasing and moving into a new home has provided wonderful fodder for my rants. Today will continue the trend.

One thing that I asked the builder to do as part of the deal was to put up a five-foot fence in the back yard. He agreed and yet another adventure in communication began. It dawned on me as this adventure progressed that there is a great business point contained within.

I live in a community that has an HOA – a homeowner’s association. I’d never lived with one before and so wasn’t really used to the fact that most of the people living in “neighborhoods” down here live with the fact that a board can tell them everything from what color they can paint their home to the type of trees they can plant to the type and height of the fences they can erect and where. To build my fence, I needed HOA approval, and that’s when the fun started. I couldn’t get that approval until I actually owned the home. Until then, the developer’s regulations applied, meaning the fence could only extend five feet from the side of the house and be no more than four feet high. I wanted to live with the HOA rule of the fence being five feet from the property line, not from the house, which in my case meant it would extend an extra eight feet from the house. I also wanted the HOA to approve a five-foot-high fence. You with me so far?

The builder was happy to put up the fence but he would have to do so within the builder regulations unless I wanted to wait almost 2 months, the time it would take to close on the house and go through the HOA approval process. I won’t bore you with the details, but I managed to get the approval much faster (it helps to have golf buddies with good connections). The fence was going up as of last Friday and should be done by Monday, move-in day.

I drove by the new house on Friday and sure enough, the five foot high posts were in the ground, exactly five feet from the house and NOT from the property line. Despite many emails and calls back and forth, somehow the point of the delay – to get a variance to get five feet from the property line and not from the house – was lost even though the message about extra height got through. The fence company was told five feet from the house and they were not happy when they got the call to reset all the posts. Of course, there were also emails asking for proof that the variance had been granted (they’d received the copies several weeks before). As of right now, I’m looking at posts five feet high sitting five feet from the property line (and 13 feet from the house) awaiting the rails and pickets to be attached, hopefully, today or tomorrow.

What’s the business point? No matter what you think you’re communicating to someone, it’s always a good idea to review it again, especially when it involves something that’s not easily undone. Have the person repeat the instructions back to you. Make sure that nothing was lost in the communication. In my case, “five feet” wasn’t the issue. Five feet from where certainly was and that’s what got lost somehow. Good teams are all built around great communication. So are good partnerships and great customer service.

Frost wrote Something there is that doesn’t love a wall. Apparently, that something is unclear instruction and faulty communication, right?

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Filed under Consulting, Thinking Aloud, What's Going On